Beet Salad with Apple and Tofu

Aug 22, 2025
by Aglae Robel
- 5.0 / 5 ( 1 Ratings)
1 Likes

PREP TIME

20 mins
COOK TIME

45 mins
TOTAL TIME

1 hrs 20 mins
SERVING

4 People
VIEWS

3

Earthy beets meet crisp apple and smoky tofu in this vibrant salad, all brought together by a creamy horseradish-yogurt dressing. A delightful dance of flavors and textures that's as good for you as it is delicious.

Ingridients

Adjust Servings

6 medium beets, scrubbed

Salt and freshly ground black pepper to taste

1 tablespoon vegetable oil

4 ounces smoked tofu, diced

1/2 medium apple, such as Honeycrisp or Gala, diced

1 cup plain yogurt (Greek or regular)

1 teaspoon prepared horseradish, or more to taste

1 teaspoon pure maple syrup

Nutrition

Carbohydrate

21 g
Cholesterol

3 mg
Fiber

5 g
Protein

10 g
Saturated Fat

1 g
Sodium

180 mg
Sugar

15 g
Fat

6 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

40 mins

Prepare the Beets: Place beets in a large pot, cover with cold, lightly salted water, and bring to a boil. Reduce heat to medium-low, cover, and simmer until beets are tender and easily pierced with a fork, about 40 minutes. Drain and rinse under cold water. Once cool enough to handle, peel and cut into bite-sized cubes. (40 minutes)

02

Step

3 mins

Sauté the Tofu: Heat vegetable oil in a skillet over medium heat. Add diced smoked tofu and cook, stirring occasionally, until heated through and lightly browned, about 2-3 minutes. (3 minutes)

03

Step

0 mins

Assemble the Salad: In a large bowl, combine the cubed beets, sautéed tofu, and diced apple.

04

Step

0 mins

Prepare the Dressing: In a small bowl, whisk together the yogurt, horseradish, and maple syrup. Season to taste with salt and freshly ground black pepper.

05

Step

15 mins

Dress and Marinate: Pour the dressing over the salad and toss gently to coat. Allow the salad to stand for at least 15 minutes to allow the flavors to meld. (15 minutes)

For a richer flavor, try roasting the beets instead of boiling them. Wrap them individually in foil with a drizzle of olive oil and roast at 400°F (200°C) until tender, about 45-60 minutes.
Feel free to adjust the amount of horseradish in the dressing to your liking. A little goes a long way!
This salad is delicious served immediately or chilled. It can be stored in the refrigerator for up to 2 days.

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Aglae Robel

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.